Chocolate Rum Cake


  • 1 pkg. Yellow cake mix
  • ¾ cup CHOCOLATE MALT-O-MEAL®, dry
  • 1 cup sour cream
  • 1 pkg. instant chocolate pudding
  • 4 eggs
  • ½ cup vegetable oil
  • ½ cup rum*
  • 1 cup chopped nuts, optional


Heat oven to 350°F. Grease and flour a 12-cup fluted tube pan. Combine cake mix, cereal, sour cream, pudding mix, eggs, oil and rum. Mix well. Add nuts. Pour into prepared pan. Bake at 350°F. for 1 hour. Cool 10 minutes before removing from pan. Dust with powdered sugar. Yield: 16 servings.

Tip: * One-half cup water and 1 teaspoon rum extract may be substituted for rum.

Proudly made with

Malt-O-Meal Hot Cereal